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Spoiler! Our Brown Meat Crab Paté Recipe
Here at Elysia, the focus is sustainability and on reducing food waste - great taste is something that we have naturally paired with that. So we thought we would share something very special with you.
We make our paté from the brown crab meat - of which there is 2/3 more of within the crab itself, just because it's dark in colour it isn't the first choice for most consumers when it comes to using this meat in recipes. However don't worry, we have a simple way to make the most of this underrated part of the crab!
Crab Pâté:
200g Cooked Brown Crab meat
115g Cream (Clotted cream, double cream or whipped single/ whipping cream)
Juice of half a lemon/ or a small lime/ or a quarter of an orange/ or a sixth of a grapefruit
1 pinch of nutmeg
5g of chives, tarragon, or parsley (finely chopped)
Salt and pepper to taste
Method:
Fold all ingredients together in a mixing bowl. Store in the fridge for up to 3 days, or freeze and defrost - do not refreeze.
Equipment:
Mixing Bowl
Spatula
We source our crab meat locally from our partner Shellseekers. Find our crab paté canapé within our new Spring menu!
Get in touch for your next events with Gustave (gustave.bouffard@elysiacatering.com)